Directions

Heat a non-stick skillet (large enough to hold all the pork chops comfortably). Season the chops with salt and pepper, and brown them chops on both sides over med-high heat.

Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.

Cover the chops, reduce the heat, and cook for 20 minutes or until chops are done. Transfer to a platter and keep warm in the oven.

Remove fat from the skillet. Add the vinegar, set the pan over medium heat and bring to a boil, stirring and scraping up the brown bits. When the sauce is reduced by a third, pour it over the chops and serve immediately.